Strawberries & Cream Sheet Cake made with cake flour, real strawberries, strawberry gelatin, buttermilk, and a whipped cream cheese topping.

This one’s a little personal.

A few springs ago, I was deep in brunch prep mode—early flowers on the table, mimosas chilling, playlist set to “sunny and upbeat.” I’d planned to whip up strawberry shortcakes. The classic. I had the berries, the biscuit dough… and exactly zero cream in the fridge. Not a drop. Total oversight on my part, and I only realized it an hour before guests were arriving. Cue the internal screaming.

this recipe

So I did what most people do when panic-baking—I improvised. Dug through the fridge and found cream cheese. Lemon. A sad little box of strawberry gelatin I’d bought for a failed poke cake situation. I took a gamble and made what I now lovingly call my Strawberries & Cream Sheet Cake.

It turned out better than I could’ve planned. And when my cousin took a bite and said, “You meant to make this, right?”—I just nodded. I’ve since made it more times than I can count. I even brought it to a neighbor’s potluck last summer, and someone I’d never met sent me a handwritten thank-you note. For real.

Why You’ll Love This Strawberries & Cream Sheet Cake Recipe?

You know how some cakes are just… meh? Like they look pretty, but once you dig in, it’s just dry sponge and sugar? Yeah, no thanks.

This one’s different. The cake is soft and just slightly dense—in a good way—like the kind you’d want with a cup of coffee in the afternoon. There’s actual strawberry flavor (not just pink coloring pretending to be something it’s not), and the gelatin helps the texture stay super moist. Not gooey. Just… right.

And the frosting? Let me tell you—it’s part whipped cream, part cream cheese, and 100% dreamy. Light, not overly sweet, with a little tang that cuts through the richness. I’ve had frosting fatigue with so many cakes, but this? I’d spread it on toast if it were socially acceptable.

But the real kicker? It’s a sheet cake. No layering. No piping. No stressing. Just bake, cool, frost, eat. Isn’t that the dream?

Ingredient Notes:

Let’s be honest. We don’t always follow recipes perfectly. And I’ll admit—I’ve made a few swaps in a pinch. Here’s what’s in the original (and where I’ve veered off occasionally):

• Butter – Unsalted, because I like to be the one in charge of the salt. But I’ve used salted butter before and just dialed it back a smidge. It happens.

• Sugar – Plain granulated. No weird substitutions here.

• Eggs – Room temp is ideal, but… yeah, I’ve forgotten before. Still worked.

• Lemon juice + vanilla – These two add depth and balance. The lemon makes the strawberry flavor pop more than you’d think.

• Cake flour – Makes the cake tender. But yes, I’ve used all-purpose when I was too lazy to make a grocery run. (Cake was still good. Just sayin’.)

• Strawberry gelatin – Adds that nostalgic pink hue and a hit of berry flavor. I know it sounds retro, but it works.

• Baking soda + salt – Standard.

• Buttermilk – Key for that tang and moist crumb. In a pinch? Milk + lemon juice gets the job done.

• Fresh strawberries – Dice them small so they don’t all sink to the bottom. And don’t skip them—they make the cake sing.

For the frosting:

• Cream cheese – Softened, obviously. Cold cream cheese and hand mixers are mortal enemies.

• Powdered sugar – Split in two additions.

• Heavy cream – Whipped into soft peaks. You’ll want to taste it right away, and honestly? You should.

• More strawberries – Yes, more. They’re folded in gently and make the frosting feel extra special.

• Lemon juice – Brightens everything up and keeps it from being too sweet.

How To Make Strawberries & Cream Sheet Cake?

Step 1: Oven and pan prep.
Turn on your oven to 350°F. Grease a 9×13 baking pan, then line it with parchment paper. Leave a couple inches hanging over the sides. Makes it easier to lift later, trust me.

Step 2: Cream the butter and sugar.
Use a mixer. Go medium speed until it’s fluffy and a little paler than when you started. Should take 3–4 minutes. If you walk away to scroll TikTok, just make sure it doesn’t overbeat.

Step 3: Add eggs, lemon, and vanilla.
One egg at a time. Scrape the bowl as you go. Then pour in the lemon juice and vanilla and mix again. It’ll smell amazing at this point.

Step 4: Dry ingredients.
In a separate bowl, whisk together the cake flour, strawberry gelatin, baking soda, and salt. Looks weird. Totally normal.

Step 5: Bring it all together.
Add the dry mix and buttermilk alternating into your wet mix. Start and end with flour. Blend until it’s just combined. Don’t overmix—nobody wants a tough cake.

Step 6: Fold in the berries.
Use a spatula, not your mixer. Gently fold in the diced strawberries. It might look a little uneven. That’s fine. It’s real life.

Step 7: Bake it.
Pour the batter into your prepared pan, smooth the top, and pop it in the oven. Bake for about 30–35 minutes. Check with a toothpick—should come out mostly clean. A few crumbs are fine.

Step 8: Cool and release.
Let the cake cool in the pan for 30 minutes, then lift it out using the parchment flaps. Set it on a rack and let it cool all the way before frosting. Patience is a virtue (and prevents melted frosting disasters).

Step 9: Whipped frosting heaven.
In one bowl, beat cream cheese and half the powdered sugar until smooth. Add strawberries, mix briefly.

In another bowl, whip heavy cream and lemon juice until foamy. Slowly add the rest of the powdered sugar and whip until stiff peaks form.

Fold the whipped cream into the cream cheese mixture. Gently. We’re folding, not beating.

Step 10: Frost that beauty.
Spread the frosting all over the cooled cake. Be generous. Lick the spoon. Serve cold or room temp. Either way, it’s dreamy.

Storage Options:

Cover and refrigerate any leftovers. They’ll keep for 3–4 days, though the frosting may loosen slightly over time. I’ve never had a slice make it past day two at my house, but hey—maybe you have more self-control.

Planning ahead? You can bake the cake the day before and frost it the day of. And yes, you can freeze the unfrosted cake layer. Wrap it well and freeze up to a month.

Variations and Substitutions:

• No cake flour? Use all-purpose, remove 5 tbsp, and replace with cornstarch.

• No buttermilk? Milk + lemon juice or vinegar, 1 tbsp per cup.

• Don’t like cream cheese frosting? You can use all whipped cream, but it won’t hold as long.

• Want more berry flavor? Add a little strawberry extract.

• Wanna make cupcakes? Do it! Just bake 18–22 mins and check early.

What to Serve with Strawberries & Cream Sheet Cake?

• A scoop of vanilla ice cream

• Iced tea or lemonade

• A glass of chilled rosé (yes, please)

• A lazy Saturday afternoon and a friend who talks too much

Frequently Asked Questions:

Can I use frozen berries?
Yup. Thaw them first and drain the extra liquid. Pat them dry or you’ll end up with strawberry soup.

Can I make it gluten-free?
Definitely. Use a 1:1 GF flour blend and check your gelatin for cross-contamination warnings.

Can I eat the frosting straight from the bowl?
Honestly? I’d be more concerned if you didn’t.

Alright, that’s the whole scoop on this Strawberries & Cream Sheet Cake. It’s sweet, a little nostalgic, and way easier than it looks. If you make it, tag me. Or just send a pic of your frosting-covered spoon. I get it.

Now go make it. Or save it. Or text your best friend and tell them you’ve got dessert covered.

Can’t wait to hear how it turns out.

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Strawberries & Cream Sheet Cake

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 10 minutes mins

A tender sheet cake made with cake flour, strawberry gelatin, and fresh strawberries, topped with a whipped cream cheese frosting—bright, creamy, and perfect for any occasion.

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8 Servings

Ingredients

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For the Cake:

• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 2 large eggs
• 2 teaspoons freshly squeezed lemon juice
• ½ teaspoon vanilla extract
• 2½ cups cake flour
• 3 tablespoons strawberry-flavored gelatin
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 cup buttermilk
• ⅔ cup finely diced fresh strawberries

For the Whipped Cream Cheese Frosting:

• 8 oz cream cheese softened
• ⅔ cup confectioners’ sugar divided
• ¾ cup finely diced fresh strawberries
• 1½ cups heavy whipping cream
• 2 tablespoons freshly squeezed lemon juice

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Instructions

 

Prepare the Cake Batter:

1. Preheat the oven to 350°F (175°C). Lightly grease and flour a 9x13-inch baking pan. Line the bottom and sides with parchment paper, leaving a slight overhang for easy removal. Lightly spray the parchment with cooking spray.
2. In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until the mixture becomes pale and fluffy, approximately 3–4 minutes. Add the eggs one at a time, beating briefly after each addition. Incorporate the lemon juice and vanilla extract, mixing until combined.
3. In a separate bowl, whisk together the cake flour, strawberry gelatin, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture in three additions, alternating with the buttermilk (beginning and ending with the dry ingredients). Blend on low speed until just combined.
4. Gently fold in the diced strawberries using a spatula until evenly distributed throughout the batter.

Bake the Cake:

1. Transfer the batter to the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan on a wire rack for 30 minutes.
2. Using the parchment paper overhang, carefully lift the cake from the pan and transfer it to a wire rack to cool completely before frosting.

Prepare the Frosting:

1. In a mixing bowl, beat the cream cheese with ⅓ cup of the confectioners’ sugar until smooth. Add the diced strawberries and beat briefly until just blended.
2. In a separate bowl, whip the heavy cream and lemon juice at medium speed until foamy. Increase the mixer speed to medium-high and slowly incorporate the remaining ⅓ cup confectioners’ sugar. Continue whipping until stiff peaks form.
3. Using a spatula, fold half of the whipped cream mixture into the cream cheese mixture to lighten it. Then gently fold in the remaining whipped cream until fully incorporated and smooth.

Frost and Serve:

1. Spread the frosting evenly over the cooled cake. For cleaner slices, chill the frosted cake for 30 minutes prior to serving. Slice and serve as desired.

Notes

To make this recipe gluten-free, substitute the cake flour with a certified gluten-free 1:1 baking flour. Additionally, verify that your strawberry gelatin is gluten-free, as some brands may include additives or be processed in facilities with gluten. Ensure all other ingredients, such as baking soda and confectioners’ sugar, are certified gluten-free or not subject to cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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